1. Lay the brisket, fat side up in a large dutch oven. 2. Scatter the onion over it. 3. Pour in broth and add cold water to cover the meat by 3 inches. 4. Set over medium heat and bring to a boil. 5. Cover, lower the heat and simmer, adding additional boiling water as necessary. 6. Total cooking time is approx. 7. 4 hours. 8. (turn brisket halfway through cooking) Remove from heat, uncover, and let stand until broth is cool enough to handle. 9. Pour off and strain broth, reserving 1 1/2 cups. 10. Trim fat from brisket and throw away. 11. Shred the brisket with a large, 2 pronged fork, until it almost seems fluffy. 12. In a bowl, combine the beef and broth, let stand covered at room temperature. 13. Meanwhile, whisk together chipotles, olive oil, lime juice, vinegar, salt, and garlic. 14. Drain the meat, pressing hard with the back of a large spoon to squeeze out any broth that may be hiding! 15. In a large bowl toss together beef, diced cheese, and chipotle mixture. 16. Add red onion, cilantro, chile strips, and toss. 17. Line a large serving platter with the outer leaves of romaine lettuce. 18. Pile the meat onto the lettuce. 19. Garnish around the meat with the tomato wedges and avocado. 20. Scatter the radish slices all over. 21. Serve with warm tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
